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Roasted Cauliflower Puree 1 Portion

100g cauliflower
40ml Olive oil
50ml cream
25g butter
Salt and pepper

1. Roast in the oven for 30 minutes at 180 degrees until golden and tender then blend in a robo coupe
2. Heat cream and butter
3. Add cauliflower heat through
4. Pass through a fine mesh sieve
5. Season to taste, ready to serve

Coriander Hazelnut Butter

50g butter
5g coriander
5g parsley
5ml lemon juice
15g toasted and hulled hazelnuts
Salt and pepper to taste

1. Blend all in a robo coupe
2. Roll and refrigerate for later use

For the Scallops
1. Heat the oil and butter in a small non-stick frying pan and sear the scallops for 1-2 minutes on each side to give good colour and until just cooked through. Squeeze over the lemon juice.
2. Serve with roasted cauliflower purée and hazelnut butter